Why You’ll Love This Vanilla Layer Cake
This vanilla layer cake stands out as a go-to dessert for anyone keen on baking something special yet simple. Its ease of preparation makes it perfect for beginners and busy parents alike, with straightforward steps that minimize fuss and maximize fun. You’ll appreciate how quickly ingredients come together for a treat that delivers big on flavor without demanding hours in the kitchen.
Health benefits come into play with this recipe, as it uses balanced ingredients like quality eggs and milk to create a cake that’s not overly heavy. You can tweak it for dietary needs, such as opting for whole grains or reducing sugar, to align with wellness goals while still enjoying that classic vanilla taste. This adaptability extends to various preferences, making it a versatile choice for families with diverse eating habits.
Beyond its simplicity and health aspects, the cake’s distinctive flavor truly shines through its aromatic vanilla essence and moist layers. It’s designed to stay fresh and delicious for up to four days, which is ideal for meal planning or sharing at gatherings. Whether you’re a student looking for a quick bake or a working professional needing an easy dessert, this recipe inspires joy and confidence in the kitchen.
One of the best parts is how this vanilla layer cake can be customized for celebrations. Imagine adding fresh fruits or experimenting with frostings to make it your own just like in other fun recipes on the site. For instance, if you’re interested in a fruity twist, check out our strawberry Italian cream pound cake for more ideas.
Key Features That Make It Special
- Quick prep time of about 20 minutes, perfect for busy schedules.
- Moist texture that lasts, thanks to the hot milk-butter mixture that keeps it fresh.
- Flexible for substitutions, allowing you to adapt for vegan or gluten-free diets.
- Rich vanilla flavor from high-quality extract, elevating everyday baking.
This cake’s ability to hold up well over days means leftovers are just as tasty, reducing waste and adding convenience to your routine. Overall, it’s a recipe that fosters memorable moments, whether you’re baking for a family dinner or a casual get-together with friends.
Jump To
- 1. Why You’ll Love This Vanilla Layer Cake
- 2. Essential Ingredients for Vanilla Layer Cake
- 3. How to Prepare the Perfect Vanilla Layer Cake: Step-by-Step Guide
- 4. Dietary Substitutions to Customize Your Vanilla Layer Cake
- 5. Mastering Vanilla Layer Cake: Advanced Tips and Variations
- 6. How to Store Vanilla Layer Cake: Best Practices
- 7. FAQs: Frequently Asked Questions About Vanilla Layer Cake
- 8. Vanilla Layer Cake
Essential Ingredients for Vanilla Layer Cake
To create this delicious vanilla layer cake, you’ll need a specific set of ingredients that ensure the perfect balance of moisture and flavor. Every item plays a key role in achieving that soft, airy texture that lasts. Below is a comprehensive list of all the ingredients required, pulled directly from the recipe for accuracy and ease.
Ingredients for the Cake
- 2 cups plain or all-purpose flour (cake flour can be used)
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon kosher salt
- 4 large eggs (50-55g each), at room temperature
- 1 1/2 cups caster or superfine sugar (regular granulated sugar can be used)
- 1/2 cup unsalted butter (115g), cut into cubes
- 1 cup full fat milk
- 3 teaspoons vanilla extract (use good quality)
- 3 teaspoons vegetable or canola oil
Ingredients for Vanilla Buttercream Frosting
- 225g unsalted butter, softened
- 500g sifted icing sugar (powdered sugar)
- 3 teaspoons vanilla extract
- 2 to 4 tablespoons milk (to adjust thickness)
These ingredients are selected for their role in creating a batter that’s relatively thin and bakes into a moist cake. Remember to use room temperature eggs and fresh baking powder for the best results. This list covers everything needed, making it simple to shop and prepare.
How to Prepare the Perfect Vanilla Layer Cake: Step-by-Step Guide
Getting started with this vanilla layer cake is straightforward and rewarding. Begin by preheating your oven to 180°C/350°F (160°C fan) for about 20 minutes, ensuring the rack is in the middle for even baking. Grease two 8-inch cake pans with butter and line them with parchment paper to prevent sticking.
Next, whisk together the flour, baking powder, and salt in a bowl to combine them evenly. In a separate bowl, beat the eggs at medium speed for 30 seconds, then gradually add the sugar over 45 seconds. Continue beating at high speed for 7 minutes until the mixture triples in volume and turns white and glossy this step is crucial for a light texture.
Heat the butter in the milk until hot, about 2 minutes on high in the microwave or on the stove, then pour this mixture along with the vanilla extract and oil into the empty flour bowl. Add about 1 1/2 cups of the egg batter to the milk mixture to temper it, whisking until smooth and foamy. Slowly pour this back into the remaining egg batter on low speed over 15 seconds, scrape the bowl, and mix for 10 seconds more to create a smooth, pourable batter.
Pour the batter evenly into the prepared pans and tap them gently three times to remove large air bubbles. Bake for about 30 minutes or until golden and a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 15 minutes, then turn them out onto racks to cool completely, preferably upside down to flatten any domed tops.
Frosting the Cake
Once cooled, it’s time to add the frosting. Beat the softened butter on high speed for 3 minutes until pale and fluffy. Gradually add the sifted icing sugar in three parts, mixing on slow speed until combined, then beat on high for 3 more minutes. Stir in the vanilla extract and 2 to 4 tablespoons of milk to reach your desired consistency, and beat for another 30 seconds. Frost the cooled cakes and enjoy!
| Step | Key Tip |
|---|---|
| Preheating Oven | Wait 20 minutes for even heat distribution |
| Beating Eggs | Use room temperature eggs for better volume |
| Baking | Adjust time for pan size, about 30 minutes for 8-inch pans |
This process takes roughly 20 minutes to prepare, 30 minutes to bake, and 2 hours to cool before frosting. For variations, explore our double chocolate banana layer cake for more layering ideas.
Dietary Substitutions to Customize Your Vanilla Layer Cake
Making this vanilla layer cake adaptable is key to pleasing different tastes and needs. You can easily swap ingredients to fit various diets, ensuring everyone enjoys a slice. For instance, replace eggs with mashed bananas or flaxseed meal for a vegan version, keeping the cake moist and flavorful.
- Protein alternatives: Use applesauce or flaxseed meal in place of eggs.
- Milk swaps: Opt for almond or soy milk instead of dairy to accommodate allergies.
- Vegetable additions: Incorporate grated zucchini for extra moisture and nutrition.
- Seasoning tweaks: Add spices like cinnamon for a warm twist without altering the base.
This flexibility makes the recipe welcoming for all, from seniors to baking enthusiasts. By using these substitutions, you maintain the cake’s core qualities while tailoring it to your preferences.
Mastering Vanilla Layer Cake: Advanced Tips and Variations
Taking your vanilla layer cake to the next level involves some pro techniques that enhance the outcome. Use an oven thermometer to keep temperatures precise and rotate pans midway through baking for uniform results. Sifting dry ingredients multiple times creates an airier batter, leading to that perfect rise.
For flavor variations, try adding almond extract alongside vanilla for deeper notes or citrus zest for a bright lift. Presentation can elevate your cake layer it with fresh fruit or edible flowers for a stunning display. If you’re planning ahead, prepare the layers and freeze them unfrosted, then thaw and assemble later for convenience.
This cake’s batter is thin, so handle it gently to preserve volume, and always use hot milk-butter mixture for the best texture.
Experimenting with these tips can make your baking more enjoyable, especially if you’re a food enthusiast. Remember, avoiding mix-ins like sprinkles helps prevent sinking, as noted in the recipe details.
How to Store Vanilla Layer Cake: Best Practices
Proper storage keeps your vanilla layer cake tasting fresh and moist. Keep it covered with plastic wrap or in an airtight container in the refrigerator for up to 4 days. This method locks in moisture and prevents staleness, making it ideal for leftovers.
- Freezing option: Wrap unfrosted layers tightly and store for up to 3 months.
- Reheating tip: Let refrigerated cake sit at room temperature before serving.
- Meal prep idea: Freeze individual portions for easy access during the week.
These practices ensure your cake remains a delightful option for any time. With its ability to stay fresh, it’s perfect for busy parents or working professionals.
FAQs: Frequently Asked Questions About Vanilla Layer Cake
Can I bake the vanilla layer cake in multiple batches to make more layers?
Yes, you can bake the vanilla layer cake in separate batches to create multiple layers. It’s best to divide the batter evenly and bake each batch in properly sized pans rather than trying to bake all the batter at once in one pan. This approach helps avoid issues with uneven rising and ensures each layer cooks evenly and has the right texture.
What happens if I reduce the sugar in the vanilla cake recipe?
Reducing the sugar is not recommended because sugar plays a key role in helping the eggs aerate and the cake rise properly. Cutting back on sugar can result in a denser, less fluffy cake with a compromised texture. The recipe uses the minimum amount of sugar needed to balance sweetness and structure.
Can I add sprinkles or chocolate chips to the vanilla cake batter?
Adding sprinkles or chocolate chips is generally discouraged as they tend to sink to the bottom during baking and can affect the cake’s rise and texture. If you want to include mix-ins, consider gently folding them in and slightly adjusting baking time, but expect a denser result.
How do I adjust the recipe for larger or different shaped pans like an 11-inch round or sheet pan?
For larger or deeper pans, such as an 11-inch round with a 4-inch depth or an 11×15 inch sheet pan, you’ll need to increase the batter quantity accordingly—often doubling the recipe. Baking time will also need adjustment, so monitor the cake closely with a toothpick test to avoid under- or over-baking.
Can I use whipped cream as frosting for a strawberry shortcake made with this vanilla cake?
Yes, this vanilla cake pairs well with whipped cream frosting, making it ideal for strawberry shortcake. Whipped cream adds a light, creamy texture that complements the fluffy cake without overpowering its flavor. For best results, whip cream to stiff peaks and keep it chilled until serving.
Vanilla Layer Cake
- Total Time: 2 hours 50 minutes
- Yield: Two 8-inch cakes (about 12 servings) 1x
- Diet: Vegetarian
Description
🍰 This Vanilla Cake Recipe stays moist for days, making it perfect for celebrations or a lasting treat.
✨ The rich vanilla flavor and light texture blend seamlessly with a smooth buttercream frosting, ensuring every bite is delightful.
Ingredients
2 cups plain or all-purpose flour (cake flour can be used)
2 1/2 teaspoons baking powder
1/4 teaspoon kosher salt
4 large eggs (50-55g each), at room temperature
1 1/2 cups caster or superfine sugar (regular granulated sugar can be used)
1/2 cup unsalted butter (115g), cut into cubes
1 cup full fat milk
3 teaspoons vanilla extract (use good quality)
3 teaspoons vegetable or canola oil
225g unsalted butter, softened
500g sifted icing sugar (powdered sugar)
3 teaspoons vanilla extract
2 to 4 tablespoons milk (to adjust thickness)
Instructions
1-Getting started with this vanilla layer cake is straightforward and rewarding. Begin by preheating your oven to 180°C/350°F (160°C fan) for about 20 minutes, ensuring the rack is in the middle for even baking. Grease two 8-inch cake pans with butter and line them with parchment paper to prevent sticking.
2-Next, whisk together the flour, baking powder, and salt in a bowl to combine them evenly. In a separate bowl, beat the eggs at medium speed for 30 seconds, then gradually add the sugar over 45 seconds. Continue beating at high speed for 7 minutes until the mixture triples in volume and turns white and glossy this step is crucial for a light texture.
3-Heat the butter in the milk until hot, about 2 minutes on high in the microwave or on the stove, then pour this mixture along with the vanilla extract and oil into the empty flour bowl. Add about 1 1/2 cups of the egg batter to the milk mixture to temper it, whisking until smooth and foamy. Slowly pour this back into the remaining egg batter on low speed over 15 seconds, scrape the bowl, and mix for 10 seconds more to create a smooth, pourable batter.
4-Pour the batter evenly into the prepared pans and tap them gently three times to remove large air bubbles. Bake for about 30 minutes or until golden and a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 15 minutes, then turn them out onto racks to cool completely, preferably upside down to flatten any domed tops.
5-Once cooled, it’s time to add the frosting. Beat the softened butter on high speed for 3 minutes until pale and fluffy. Gradually add the sifted icing sugar in three parts, mixing on slow speed until combined, then beat on high for 3 more minutes. Stir in the vanilla extract and 2 to 4 tablespoons of milk to reach your desired consistency, and beat for another 30 seconds. Frost the cooled cakes and enjoy!
Notes
🎂 Use room temperature eggs and warm bowls for better batter aeration.
🌡️ Use hot milk-butter mixture to preserve batter volume.
⏳ Let cakes cool completely before frosting for best results.
- Prep Time: 20 minutes
- Cooling time: 2 hours
- Cook Time: 30 minutes
- Category: Dessert, Cake
- Method: Baking, Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 35 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 95 mg
Keywords: Vanilla Cake, Moist Cake, Layer Cake, Vanilla Buttercream